This crunchy salad recipe from Nicholette von Reiche, is easy to assemble and leftovers are the ideal lunch box fillers.

Smoked chicken and nutty rice salad

Serves: 4
Preparation time: 10-15 minutes
Cooking time: 10-15 minutes

Ingredients:

  • 250ml basmati rice

  • 3 Tbsp (15ml) olive oil

  • 1 Tbsp (15ml) thyme

  • 1 small red onion, peeled and quartered

  • 2 cloves of garlic, crushed

  • 125g portabellini mushrooms, sliced

  • 125g button mushrooms, sliced

  • 200g smoked chicken, cut into bite sized pieces

  • 25g almonds, roughly chopped

  • 25g pecans, roughly chopped

  • Salt and ground black pepper

  • Parsley, to serve (optional)

    • Instructions:

    Cook the rice according to package instructions. Add half the oil to a wok or heavy based saucepan. Add the thyme, onion and garlic and sauté until the onion is softened. Add the mushrooms and sauté for two minutes. Add the chicken, rice and nuts and heat through. Season with salt and pepper and serve immediately garnished with parsley if desired.

    Variations: Replace the mushrooms and nuts with any other preferred varieties. Replace the smoked chicken with shredded or bite sized cooked chicken breast. For a healthier alternative replace the basmati rice with brown rice.

    Recipe and styling by Nicholette von Reiche www.nicholette.biz


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